Iced coffee bars

Summer has finally arrived, and not a moment too soon. We’ve all experienced a winter that just didn’t want to go away! One of the most universally loved summer treats is a nice, tall iced coffee with whipped cream and the works. I can picture it now – the coffee is thick and creamy and packed with shaved ice at the bottom, and the whip cream is a mile high with a drizzle of chocolate syrup. But who says you can’t have your iced coffee at home, and in a gorgeous dessert?

This super easy recipe for iced coffee bars uses store-bought brownies and two popular ice cream flavors to create a refreshing, cool dessert that mimics those mouth-watering cafe iced coffees. The best part of this iced coffee bar recipe? You’ll look like a gourmet chef and you didn’t bake a thing!

Ingredients

1 pan of prepared brownies (8x8" or 9x13")

1/2 gallon low fat vanilla ice cream, slightly softened

1/2 gallon low fat coffee ice cream, slightly softened

Canned whipped cream

3-ounce chocolate bar, for garnish

Chocolate or caramel syrup, for garnish

Directions

Spread softened coffee ice cream over the brownies. Smooth out the top, and then freeze for 15-30 minutes.

Spread softened vanilla ice cream over coffee layer, and smooth out the top. Freeze for 30 minutes or until ready to serve.

Just before serving, slice into squares and garnish each one with a generous squirt of whip cream, and some finely chopped or shaved chocolate. (I like running a peeler along the edge of a chocolate bar for curls and pretty shavings.)

To take it over the top, drizzle with some chocolate or caramel syrup.

*If you’re baking the brownies at home, underbake them by a minute or two to make them easier to slice and serve when frozen. If your store-bought brownies are particularly thick, consider cutting them in half for a thinner iced coffee bar crust.

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Sarah F. Berkowitz
is a foodie and writer. Born in Israel, she lives in the deep South and enjoys feeding friends, family and random strangers home-cooked meals.